Introduction to Professional Cookery

    Course details

    • Code: CULI.3006
    • Fee: $819*
    • Level: 3
    • Credits: 15
    • EFTS: 0.125
    • Subject: Culinary Arts and Patisserie
Study optionsFull-time
Time in class90 (approximate total hours)
LocationRotorua (Mokoia)

Course Aim

Gain introductory skills required to start producing a range of simple food products. Learn the techniques and knowledge in food preparation processes, basic cookery applications, and presentation of cuisine.

Learning outcomes

Graduates will be able to:

  1. demonstrate and apply awareness of food safety and hygiene practices using reading, writing and practical skills;
  2. safely use and maintain kitchen utensils and equipment;
  3. describe and compare the characteristics of a range of international dishes; and
  4. understand and apply knowledge of basic cookery applications to produce and present a selection of simple food products.

Embedded unit standards or achievement standards

Title Code Level Credits
Practise food safety methods in a food business 167 2 4
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen 13282 3 2
Prepare and cook basic pastry dishes in a commercial kitchen 13322 3 4
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen 13325 3 4
Compare characteristics of international dishes and prepare and present international dishes 22234 2 4

For more information on Unit Standards explore the NZQA Framework


*Course cost/fee: Indicative standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the Programmes and Tuition Fees for International Students information page.

*Course cost/fee last updated 13-Dec-2016

Page last updated: 01 Sep 2017